Stir together the water and yeast in a large mixing bowl.
Stir in the flours until well combined then add the salt and 1 TBSP of the oil and continue to stir until a shaggy dough is formed.
Knead the dough by hand inside the bowl for about 10 minutes.
Form the dough into a ball then drizzle 1 tsp of oil over the dough and flip the dough around a couple times to coat in the oil.
Loosely cover the bowl and set in a warm place to rise until doubled in size, about 1 hour.
Lay the dough on a baking sheet and form into an oval loaf shape roughly 12x4x1-inches.
Gently brush the dough with some of the egg white (reserving the rest of the egg white for later) then let the dough rise again, uncovered, for about 20 more minutes.
Preheat the oven to 425°F.
Using a serrated knife, cut 3 shallow diagonal slits on the top of the dough.
Gently brush the dough with more egg white then bake in the preheated oven for about 25 minutes or until the crust is golden brown color.
Take bread out of the oven and place on a cooling rack to cool for 20 minutes.
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